Friday, October 31, 2014

Creamy Chicken Tortilla Soup

This is hands down one of the most delicious things I have ever made.  My mom was in town when I made it and we all couldn't get over just how delicious it is.  I slightly adapted it from Baked Bree.

1 tbsp olive oil
2 chicken breasts
1 tbsp taco seasoning
3 tbsp butter
1 onion (diced)
1 red pepper (diced)
1 yellow pepper (diced)
1 jalapeno pepper (finely diced)
2 cloves garlic
2 tsp cumin
1 tsp oregano
Salt and pepper
3 tbsps flour
1 (32oz) box chicken stock
2 cups half-and-half
1 can Rotel
1 can red kidney beans (drained)
1 can black beans (drained)
1 cup frozen corn kernels

Cut the chicken breast into small pieces.  Toss in the taco seasoning and saute in 1 tbsp of olive oil until cooked through. Set the chicken to the side.  In a deep pot melt the butter and saute the onion and all of the peppers for 10 minutes. Add the garlic and stir for 30 seconds.  Stir in the cumin, oregano, salt and pepper then add the flour and stir for 1 minutes.  Pour in the chicken stock and half and half then bring to a bubble.  Reduce heat to low and add in the chicken, rotel, kidney bean, black beans and corn.  Let simmer for 20 minutes then serve.  Top with your choice of tortilla chips, sour cream, avocado, cheese or salsa. 

1 comment:

  1. Very Nice .. find some more way how to make it very nicely at atlanta cooking school